MOJITO CEVICHE

Mojito Ceviche

 

 

Prep Time: 15 minutes Inactive Time: 40 minutes Total Time: 55 minutes Serves: 2 -4

Author: Cheyanne Bany

Ingredients

• ¾ # Semi-Firm White Fish and Shell Fish (sea bass, tilapia, cobia, shrimp or scallops) – fish diced into ¼’’ cubes, shrimp cut in half
• ½ Cup Lime Juice = 4 Limes (reserve limes for zest)
• 1 TBS Club Soda
• 1 tsp Sugar
• ½ tsp Sea Salt
• ¼ tsp Pepper
• 1 TBS White Rum (optional)
• 1 large clove of Garlic - minced
• ½ Cup Red Onion – small dice or julienne (about ⅓ onion)
• 1 large Jalapeno Pepper – ribs and seeds removed partially or fully removed, minced*
• ¾ cup Roma or Plum Tomatoes – seeded and diced (about 2 tomatoes)
• ¼ Cup Mint - chopped
• 2 TBS Chives - snipped
• Mint - for garnish
• Lime Zest - for garnish
• Lime wedges – for serving, optional
• Plantain Chips or Tortilla Chips – for serving, optional

Instructions

1. Place fish in a non-reactive, medium sized mixing bowl. Add Lime juice, club soda, sugar, salt, pepper, and Rum. Toss to evenly coat. Cover with plastic wrap and place in the refrigerator for 30-40 minutes to allow fish to partially ‘cook’. Gently stir the ceviche every 10 minutes to allow for even ‘cooking’.
2. Meanwhile prepare the rest of the ingredients for the ceviche and set aside.
3. When fish is close to being ‘cooked through’ add the rest of the ceviche ingredients and gently toss to combine. Taste, adjust seasoning, recover the bowl and place back in the refrigerator for another 10 minutes to allow all the flavors to marry.
4. Remove ceviche from the refrigerator. Taste and adjust for seasoning (salt, pepper, and lime juice) again if necessary.
5. Scoop or ladle into individual serving bowls or a large platter. Garnish and serve immediately with Chips.

Notes

*If you do not want your Ceviche spicy, remove ALL of the rib and seeds
*Serve with Plantain or Tortilla Chips